学术
摘 要:
福林酚法测定纯生啤酒中的酸性蛋白酶,对反应系统中的参数进行了优化,优化后的条件为：反应温度37℃、缓冲液pH5.5、底物用量1mL、终止液用量2mL、静置时间10min,转速5000r/min离心15min,反应后立即显色。优化后酸性蛋白酶活力测定的准确性得到了提高,线性相关系数（R^2）从0.9491提高到0.9989。[著者文摘]
文章出处:
《酿酒科技》-2007年11期,103 -97-99,103页
栏目信息:
文献标识码:
B
文章编号:
1001-9286（2007）11-0097-03
Optimization of the Determination Methods of Acid Protease in Pure Draft Beer
HAO Xin, XIAO Dong-guang, GUO Xue-wu and WANG Yan （Tianjin Industrial Microbiology Key-lab, Tianjin University of Science and Technology, Tianjin 300457, China）
Abstract:
Acid protease in pure draft beer was determined by Forint phenol method. The parameters in Forint phenol reaction system were optimized. And the optimized conditions were as follows： temperature at 37 ℃, pH value of buffer as 5.5, use level of substrate as 1 mL, use level of terminator as 2 mL, 10 min stable placement, rotation speed at 5000 r/min for 15 rain, and color development immediately after the reaction. Under the above conditions, the accuracy of Forint phenol method was improved and the related coefficient of standard curve （R62） increased from 0.9491 to 0.9989.[著者文摘]
Key words:
beer; pure draft beer; acid protease; Forint phenol method
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